2 eggs
1 1/4 cup Parmesan cheese, grated
1 box spaghetti, i break mine in half
1 tablespoon olive oil
4 slices bacon
1 tablespoon garlic, minced
Salt and pepper, to taste
1/4 tsp ground chipotle pepper
In a medium-size bowl, beat together eggs and 1 cup cheese. Set aside.
In a large pot of boiling salted water, cook pasta according to package instructions. Drain, reserving 1 cup cooking water in a measuring cup. While the pasta cooks, heat oil in a large skillet over medium-high heat. Add bacon and cook until crisp, about 5-6 minutes. Add minced garlic and cook 1 minute more. Add drained pasta to the skillet, tossing to coat, I also added 1/2-1 c pasta water and let it simmer away until absorbed. Lower heat to med low. Stir 1/2 cup reserved cooking water into the egg and cheese mixture, stir vigorously til smooth. Pour mixture into skillet, tossing to coat. I added more pasta water at the point and stirred vigorously Season to taste with salt and pepper. Serve hot!!
link to original recipe which I altered somewhat.
Friday, January 20, 2012
Wednesday, January 18, 2012
Buffalo Chicken Pie
2 c cooked chicken
½ c buffalo sauce
1 - 1 ½ c shredded cheddar
1 c chopped celery, carrots, onions, garlic mixed
1 c biscut mix
½ c yellow cornmeal
½ c milk
1 eggs
2/3 c ranch dressing
Heat oven to 400°F. In large bowl, toss chicken and Buffalo wing sauce until well coated. Stir in cheeses and celery. Pour into ungreased 9-inch glass pie plate.
In medium bowl, mix Bisquick mix, cornmeal, milk and egg. Pour over chicken mixture; spread to cover.
Bake 25 to 30 minutes or until topping is golden brown. Cut into wedges; drizzle with blue cheese dressing. Makes six servings, but would probably have to double for our fam.
½ c buffalo sauce
1 - 1 ½ c shredded cheddar
1 c chopped celery, carrots, onions, garlic mixed
1 c biscut mix
½ c yellow cornmeal
½ c milk
1 eggs
2/3 c ranch dressing
Heat oven to 400°F. In large bowl, toss chicken and Buffalo wing sauce until well coated. Stir in cheeses and celery. Pour into ungreased 9-inch glass pie plate.
In medium bowl, mix Bisquick mix, cornmeal, milk and egg. Pour over chicken mixture; spread to cover.
Bake 25 to 30 minutes or until topping is golden brown. Cut into wedges; drizzle with blue cheese dressing. Makes six servings, but would probably have to double for our fam.
Monday, January 16, 2012
Fried Rice
4 c. leftover rice well chilled and dried some
1/4 c canola oil
1 tbsp garlic
mixture of chopped veggies of your choice I use what is on hand
pkg onion soup mix
2 tbsp soy sauce
1/2 c water
chicken (optional) cooked and chopped or shredded
2 eggs well beaten
In a large skillet heat oil over med/high heat add the veggies chopped and allow to soften but not brown. Add the garlic and stir til it is aromatic, becareful not to brown. Add rice. Let it warm all the way through, breaking up hunks as you let it fry. Add the mixture of water, soy sauce and onion mix. Pour it through the whole mixture. When the rice has obsorbed the liquid nearly make a well in the center and add the eggs, let them cook and solidify a bit then mix them in the with rice . Keep turning and frying until it reaches a crispyness that you prefer. We like ours to have some crispy pieces. Serve hot! Depends on how much rice you have on how much this will serve.
1/4 c canola oil
1 tbsp garlic
mixture of chopped veggies of your choice I use what is on hand
pkg onion soup mix
2 tbsp soy sauce
1/2 c water
chicken (optional) cooked and chopped or shredded
2 eggs well beaten
In a large skillet heat oil over med/high heat add the veggies chopped and allow to soften but not brown. Add the garlic and stir til it is aromatic, becareful not to brown. Add rice. Let it warm all the way through, breaking up hunks as you let it fry. Add the mixture of water, soy sauce and onion mix. Pour it through the whole mixture. When the rice has obsorbed the liquid nearly make a well in the center and add the eggs, let them cook and solidify a bit then mix them in the with rice . Keep turning and frying until it reaches a crispyness that you prefer. We like ours to have some crispy pieces. Serve hot! Depends on how much rice you have on how much this will serve.
Tuesday, December 27, 2011
Chicken and Dumplings Soup
2-3 c cooked and shredded chicken, turkey or other poultry
3 ribs celery chopped
3/4 a large onion chopped
1 tbsp garlic
1-2 tsp seasoning salt
1/2 tsp celery seed
1/2 tsp thyme
2 c buiscut mix
2/3 c milk
celery seed, thyme and celery salt to mix into dumplings
2-4 tbsp butter
2-4 tbsp flour
6 c chicken broth
1/2 c wine
In a large pot melt butter over med high heat. Add onions and celery and sweat do not brown. When they have cooked down and begun to soften add the garlic until aromatic but not brown. stir in the flour. Allow the flour, vegg, butter mix to cook a bit over the heat and get a little bubbly and peanut colored. Add the wine and scrape the bottom of the pot. Slowly add the 6c chicken broth/stock. Bring to a boil adding the seasonings, salt, celery seed and thyme and chicken. Meanwhile mix the buiscut mix and milk with the seasonings until a dough forms. Mine was not wet at all and I just cut it into even portions. I don't remember how many, but it was quite a bit of dumpling goodness. After chicken has boiled for 10 minutes add the dumplings to the boiling mixture and allow to dip under the broth for a minute. Cook for 20 minutes covered, do not peak! Serve immediately! Yummy! I could eat about three bowls of this and the next day adding more broth stretches this into two meals s you can be sure I ate more than my fair share of servings!
3 ribs celery chopped
3/4 a large onion chopped
1 tbsp garlic
1-2 tsp seasoning salt
1/2 tsp celery seed
1/2 tsp thyme
2 c buiscut mix
2/3 c milk
celery seed, thyme and celery salt to mix into dumplings
2-4 tbsp butter
2-4 tbsp flour
6 c chicken broth
1/2 c wine
In a large pot melt butter over med high heat. Add onions and celery and sweat do not brown. When they have cooked down and begun to soften add the garlic until aromatic but not brown. stir in the flour. Allow the flour, vegg, butter mix to cook a bit over the heat and get a little bubbly and peanut colored. Add the wine and scrape the bottom of the pot. Slowly add the 6c chicken broth/stock. Bring to a boil adding the seasonings, salt, celery seed and thyme and chicken. Meanwhile mix the buiscut mix and milk with the seasonings until a dough forms. Mine was not wet at all and I just cut it into even portions. I don't remember how many, but it was quite a bit of dumpling goodness. After chicken has boiled for 10 minutes add the dumplings to the boiling mixture and allow to dip under the broth for a minute. Cook for 20 minutes covered, do not peak! Serve immediately! Yummy! I could eat about three bowls of this and the next day adding more broth stretches this into two meals s you can be sure I ate more than my fair share of servings!
Monday, December 19, 2011
Mom's Lemon Cookies
mom's version
One box lemon cake mix
One small bag of semi sweet choc chips or 1/2 bag of large
1 eggs
1/3 cup oil
1/3 water
Add all together except chips, add mire water if dough is too stiff. Add chips
Bake at 350 on slightly greased cookie sheet until done, about 10 min
my sisters version:
I just made them for a bake sale last week 1 box cake mix 1/2 half a bag chips 1/4 cup oil and 2/3 cup or so of water and water as needed to mix w/o getting too sticky , needs to be drop cookie consistency, bake at 350 for 10 min or until the edges are set, lightly grease the cookie sheets first. and two eggs :)
Gonna make me some for a cookie exchange! Yummy!!
One box lemon cake mix
One small bag of semi sweet choc chips or 1/2 bag of large
1 eggs
1/3 cup oil
1/3 water
Add all together except chips, add mire water if dough is too stiff. Add chips
Bake at 350 on slightly greased cookie sheet until done, about 10 min
my sisters version:
I just made them for a bake sale last week 1 box cake mix 1/2 half a bag chips 1/4 cup oil and 2/3 cup or so of water and water as needed to mix w/o getting too sticky , needs to be drop cookie consistency, bake at 350 for 10 min or until the edges are set, lightly grease the cookie sheets first. and two eggs :)
Gonna make me some for a cookie exchange! Yummy!!
Wednesday, December 14, 2011
Beef and Potatoes Quickie Supper
1 lb ground beef
1 pkg hot italian sausage (caseings removed)
2 cans cream of mushroom soup
1 cup cooking wine
1 onion chopped
1 tbsp chopped garlic
1/2 tsp thyme
3/4- 1 cup sour cream
sauteed mushrooms (optional)
2 cans sliced potatoes or 2 russet potatoes par boiled and sliced
2 tbsp butter
3tbsp wozzy sauce
Brown beef and sausage over med-high heat. Meanwhile in separate pan saute onions in butter til translucent(if adding mushrooms, they go in now too!). When the onions are softened and the butter is beginning to brown, not the onions the butter, add the garlic and saute but do not allow to brown. In crock pot--you can also do this in a large pot (which is much quicker and I was really busy today so I was using what I had to save time and have a hot meal ready when we all got home!) mix together the 2 cans of mushroom soup, wozzy, wine, thyme, and sauteed onions and garlic. Add the browned meats to the mixture (after draining the oil off of them!) and stir it all up. Put on low and let it simmer for 3-4 hours. then add the sour cream and mix thoroughly. Then add the potatoes and mix. Turn pot up to high and heat for about 20-30 more minutes or until hot throughout. Serve with homemade rolls, and a green vegg.
1 pkg hot italian sausage (caseings removed)
2 cans cream of mushroom soup
1 cup cooking wine
1 onion chopped
1 tbsp chopped garlic
1/2 tsp thyme
3/4- 1 cup sour cream
sauteed mushrooms (optional)
2 cans sliced potatoes or 2 russet potatoes par boiled and sliced
2 tbsp butter
3tbsp wozzy sauce
Brown beef and sausage over med-high heat. Meanwhile in separate pan saute onions in butter til translucent(if adding mushrooms, they go in now too!). When the onions are softened and the butter is beginning to brown, not the onions the butter, add the garlic and saute but do not allow to brown. In crock pot--you can also do this in a large pot (which is much quicker and I was really busy today so I was using what I had to save time and have a hot meal ready when we all got home!) mix together the 2 cans of mushroom soup, wozzy, wine, thyme, and sauteed onions and garlic. Add the browned meats to the mixture (after draining the oil off of them!) and stir it all up. Put on low and let it simmer for 3-4 hours. then add the sour cream and mix thoroughly. Then add the potatoes and mix. Turn pot up to high and heat for about 20-30 more minutes or until hot throughout. Serve with homemade rolls, and a green vegg.
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